Sheet Pan Fajitas with Chicken
These Sheet Pan Fajitas are an oven roasted twist on the classic skillet favorite. Strips of seasoned chicken roast alongside sweet bell peppers and onions. Everything cooks on one pan, making this an easy dinner ready in under 30 minutes.
Servings: 4
Calories: 329kcal
Ingredients
- 1 1/2 pounds boneless skinless chicken breast cut into even strips
- 3 bell peppers mixed colors, thinly sliced
- 1 large red onion thinly sliced
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- Juice of 1 lime
- Fresh cilantro for garnish
- For serving: warm tortillas, shredded cheese, guacamole, pico de Gallo, sour cream
Instructions
- Set your oven to roast at 425°F. Place the chicken strips and vegetables into a large bowl. 1 1/2 pounds boneless skinless chicken breast, 3 bell peppers, 1 large red onion
- Mix the chili powder, smoked paprika, cumin, garlic powder, onion powder, salt and pepper together in a small bowl. Pour the olive oil and fresh lime juice over the chicken and veggies and toss to coat. Then sprinkle the seasoning mix over making sure all the elements are evenly coated. 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, 1/4 teaspoon black pepper, 3 tablespoons olive oil, Juice of 1 lime
- Spread the chicken and vegetables out on a baking sheet (lined with foil if desired) in a single layer. Roast for 18-20 minutes. About 10 minutes in, flip the chicken and vegetables to evenly roast.
- When the chicken is cooked through, place the sheet pan under the broiler for 2-3 minutes to get a little char on the edges. Be sure not to burn.
- Allow the fajitas to rest for a couple minutes then sprinkle with sea salt and fresh cilantro. Serve with warm tortillas. You can add toppings like sour cream, guacamole, pico de gallo or salsa and shredded cheese.
Notes
- Try to slice the chicken into even strips. This will avoid some pieces getting too dry or not cooked enough.
- Feel free to add additional veggies like zucchini or mushrooms as a variation and more flavor.
- Store leftovers in an airtight container and store in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet on the stovetop.
- Refer to the article above for more tips and tricks.
Nutrition
Calories: 329kcal | Carbohydrates: 9g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 802mg | Potassium: 906mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3396IU | Vitamin C: 118mg | Calcium: 32mg | Iron: 2mg
